Plate it on a choice of your dish and garnish with freshly grated coconut and coriander leaves and a pinch of coconut sugar (optional) and a wedge of lime.

Enjoy

Tips

“Tempering is a term used in Indian cooking, in which whole or ground spices are heated in hot oil or ghee to release the aroma of the spices.

Asafoedita is a kind of spice, which is used traditionally in cooking. According to Ayurveda, it is also known to balance the air element in the body. Its has a fetid smell but once assimilated in dish, it delivers a flavor similar to leeks. This spice can be easily found in Indian grocery stores or replaced with garlic.

Curry Leaves (I have my own curry leaf plant): A commonly used leaf in curries, which has delicious nutty aroma, it is a staple of south Indian cooking. Besides the aroma, it has many healing properties a well. There is no other replacement for the “aroma” curry leaves provide but can be omitted if unavailable.

Freshly grated coconut can be replace with unsweetened dried coconut or coconut cream.

Coconut sugar is optional and is best avoided by people suffering with insulin resistance. Pinch of sugar is a bonus for children to take away the pungent flavor of this dish.